Best Chicken Dinner In A Bundt Pan Recipes

CHICKEN DINNER IN A BUNDT PAN

Chicken Dinner in a Bundt Pan image

Make and share this Chicken Dinner in a Bundt Pan recipe from Food.com.

Provided by ElaineAnn

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken, rinsed and patted dry
1 teaspoon black pepper
1 teaspoon seasoning salt
1 teaspoon rosemary
1 teaspoon thyme
6 carrots, peeled and cut into chunks
8 small red potatoes, washed and halved
2 medium onions, peeled and quartered
2 stalks celery, cut into chunks
1/2 cup margarine, melted

Steps:

Preheat oven to 350°.
Mix seasonings together.
Rub mixture on chicken including the inside.
Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
Add veggies around the chicken. Sprinkle with salt and pepper.
Pour melted margarine over chicken and veggies.
Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.

Nutrition Facts : Calories 999.8, Fat 58.1, SaturatedFat 14.8, Cholesterol 172.5, Sodium 569.6, Carbohydrate 69.2, Fiber 9.8, Sugar 11.4, Protein 51.1

CRISPY CHINESE ROAST CHICKEN IN A BUNDT PAN!

Crispy Chinese Roast Chicken in a Bundt Pan! image

Using a well seasoned Stoneware Fluted Pan makes this chicken crisp all around!With an Asian flavor from the lemon, ginger, garlic, sesame oil and sweetness from the honey. The beer will keep it tender.The chicken cavity will sit on the center so no outside part of the chicken touches the bottom hence the crispness!

Provided by Rita1652

Categories Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 -5 lb) chicken, whole
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup honey
2 teaspoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon grated fresh ginger
3 garlic cloves, minced
1/4 teaspoon pepper
1 cup beer

Steps:

Mix together soy sauce, lemon juice, honey, sesame oil, mustard, ginger, garlic and pepper to make marinade in small bowl. Place chicken in medium bowl and pour marinade over it. Cover; place in refrigerator and marinate at least 1 hour. Turn occasionally to coat all sides.
Place chicken (Legs Down), on a center stem of the stoneware bundt pan. Pour 1/4 cup beer in pan filling with more as it evaporates if needed. Place in 350 degree oven roast until chicken is dark-brown about 1 to 1 1/2 hours. Till 165° to 170°F cook until juices run clear. Rest for 15-20 minutes. Serve hot, or refrigerate and serve cold.

Nutrition Facts : Calories 577.3, Fat 33.7, SaturatedFat 9.3, Cholesterol 155.2, Sodium 1154.3, Carbohydrate 23.1, Fiber 0.5, Sugar 18.1, Protein 41.2

BUNDT PAN ROAST CHICKEN WITH POTATOES

Bundt Pan Roast Chicken with Potatoes image

Get double duty out of your Bundt pan by using it as a stand for roasting chicken and a pan for potatoes. The juices from the chicken slowly infuse flavor into the spuds while they cook.

Provided by Food Network Kitchen

Categories main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 whole chicken (3 1/2 to 4 pounds)
2 teaspoons herbes de Provence (see Cook's Note)
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan
1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
4 cloves garlic, 3 smashed and 1 finely grated
Zest of 1 lemon and juice of half
1/2 teaspoon paprika
1 tablespoon roughly chopped fresh Italian flat-leaf parsley leaves

Steps:

Rub the chicken all over, including the cavity with 1 teaspoon herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before cooking.
Arrange the rack to the lower third of the oven and preheat to 425 degrees F.
Butter the sides and the bottom of a 10-cup Bundt pan. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the 3 smashed garlic cloves, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
Meanwhile, mix together the lemon zest, paprika, remaining 4 tablespoons butter, 1 teaspoon herbes de Provence and grated garlic in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes.
Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving.
Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.